Vol-au-Vent with Pumpkin and Tête de Moine DOP
Category: Appetizer
Servings: 12
Preparation Time: 1 hour 30 minutes (including chilling time)
Cooking Time: 30 minutes
Delight your guests with these elegant and flavorful Vol-au-Vents filled with a luscious pumpkin mousse and topped with the unique Tête de Moine DOP cheese. This recipe combines the sweetness of pumpkin with the creamy richness of fresh whipped cream and the delicate tang of Tête de Moine, offering a memorable start to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 450g |
| Tête de Moine DOP | To taste |
| Red Potatoes | 300g |
| Neapolitan Pumpkin | 300g |
| Water | 400g |
| Fresh Cream | 200g |
| Lemon Juice | 3g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Whole Milk | As needed |
Instructions
-
Prepare the Pumpkin and Potatoes:
- Begin by peeling and dicing the Neapolitan pumpkin and red potatoes into cubes approximately 2 cm in size.
- Place both the pumpkin and potatoes in a low saucepan and cover with water. Cook until the vegetables are soft and fully tender, which should take around 20-25 minutes.
-
Puree the Vegetables:
- Once cooked, transfer the pumpkin and potato mixture into a tall glass and use an immersion blender to puree the vegetables until smooth. Let the puree cool in a bowl, cover with plastic wrap, and place it in the refrigerator for about 30 minutes to chill.
-
Prepare the Vol-au-Vent Bases:
- Roll out the puff pastry on a lightly floured surface. Using a round cutter (about 7 cm in diameter), cut out 24 pastry discs. Place 12 of the discs onto a baking tray lined with parchment paper.
- Brush the discs lightly with milk, then prick the centers using a fork to prevent puffing.
- From the remaining 12 discs, use a smaller round cutter (about 3 cm) to cut out the center of each one, leaving a border. Brush the edges with milk to ensure they crisp up beautifully during baking.
-
Bake the Vol-au-Vent Shells:
- Bake the pastry discs in a preheated oven at 180°C (350°F) for approximately 15-20 minutes or until golden and puffed up. Remove from the oven and allow them to cool completely.
-
Prepare the Pumpkin Mousse:
- In a separate bowl, pour the fresh cream, add the lemon juice, fine salt, and black pepper. Use an electric mixer to whip the cream until it forms soft peaks.
- Once the pumpkin puree has chilled, gently fold the whipped cream into the cooled pumpkin mixture to create a smooth and airy mousse.
-
Assemble the Vol-au-Vents:
- Using a pastry bag (without a nozzle), pipe the pumpkin mousse into the cooled vol-au-vent shells.
- Once filled, grate or thinly slice the Tête de Moine DOP cheese and garnish each vol-au-vent with the cheese to add a rich, savory note.
-
Serve:
- Arrange the filled vol-au-vents on a serving platter and serve immediately, or chill until ready to serve for a cool, refreshing appetizer.
Tips:
- For an extra touch of elegance, consider drizzling a bit of balsamic glaze or adding fresh herbs to garnish.
- Tête de Moine DOP cheese offers a unique, rich flavor that complements the creamy pumpkin filling. You can substitute with other cheeses if necessary, but the authentic taste of Tête de Moine is highly recommended.
These delightful vol-au-vent bites make for an exceptional appetizer that combines the best of seasonal produce and a deliciously creamy filling. Whether served for a special occasion or as a charming starter, these savory pastries will surely impress your guests.
